Summer Salmon

Serves 4

600g of new potatoes
Olive oil
4 salmon fillets
16 asparagus spears, woody end snapped off
A few handfuls of cherry tomatoes
Fresh basil
2 tablespoons of balsamic vinegar
Salt and fresh black pepper
The zest of 2 lemons, keep the remaining lemon and cut into wedges.

Heat oven to 200ºc. In a large oven proof dish pour a couple of tablespoons of olive oil,add the potatoes, salt and pepper and roast for 20 minutes. Place the salmon fillets into the same dish and roast for a further 10 minutes before adding the asparagus, cherry tomatoes, one tablespoon of olive oil and two tablespoons of balsamic vinegar. Roast for a further 10 – 15 minutes or until the salmon is cooked. Once removed from the oven, sprinkle with shredded basil and lemon zest. Serve with garden peas and wedges of lemon.

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